Description
These delightful cupcakes combine toasted pecans and a gooey caramel filling for a sweet treat that’s perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 cup toasted pecans, chopped
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant. Let cool and chop.
- In a separate bowl, cream the butter and sugars until fluffy.
- Add the eggs one at a time, mixing well after each addition, followed by the vanilla.
- In another bowl, combine the flour, baking powder, and salt.
- Alternately mix the dry ingredients and milk into the creamed mixture, folding in the pecans last.
- Scoop the batter into the lined muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the tin for a few minutes before transferring to a wire rack.
- After the cupcakes are completely cooled, pipe caramel into the center using a squeeze bottle or piping bag.
- Decorate with a swirl of caramel on top, add a pecan half for garnish, or use chopped pecans for a finishing touch.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Butter Pecan Cupcakes, Caramel Filling, Dessert